Preheat the oven to 200C

1. In a large bowl, mix one chopped onion, parsley
   and spices. Season with salt and pepper and
   thoroughly mix until all the ingredients combined
   and spices blend in. To avoid the chopping, you
   could also put the vegetables and spices through
   a mixer.
2. Add the ground meat to the mixture and again
   using your hands, knead well until all combined
   thoroughly and add the bulgur wheat.
3. Sweat the remining onion on a heavy based pan
   drizzled with olive oil and add the pine nuts to
   also brown with the mixture. Season and set aside
   to cool down.
4. Place the potato discs on kitchen towel to soak off
   the water and place in the oven with a drizzle of
   olive oil for 15 minutes until slightly browned but
   not thoroughly cooked. Season and set aside.
5. Mix the tomato paste and pomegranate molasses
   in a small bowl, season with salt and ground
   pepper.
6. Grease a round baking tray with a little olive oil
   and spread half the tomato sauce onto the tray.
7. Divide the meat mixture into two equal parts.
   Press one half of the meat mixture and spread
   evenly retaining the round shape dampening
   your fingers to smooth. Make sure the spread
   goes around the edges; once cooked, the meat
   will shrink a little.
8. Spread the onion and pine nuts filling over the
   first layer of meat. Repeat the process with the
   second part of the meat mixture covering the
   filling and dampening your fingers to smooth
   over.
9. Pour in the other half of the tomato &
   pomegranate sauce and place the slices of
   potatoes and tomatoes over the top. Season well
   with salt and ground black pepper.
10. Bake in the preheated oven for about 40-45
    minutes. Let it rest for 5 minutes and serve with
    some Labne or Greek yogurt on the side.